I recently made the greatest discovery! How many times have you baked something in your mini-muffin pan and then spent hours cleaning the individual cups?? The answer to our problem- silicone muffin liners! These are perfect when you cannot use paper liners. Your recipe will not stick and can easily be removed from the liners. You could also serve the dish in the muffin liners.
Next up, I will need to try a silicone mini-muffin pan…
Ingredients
- 10 eggs
- ¾ c. milk
- 1 c. cooked sausage, diced
- 1 c. shredded cheese
Optional: Ham, green peppers, mushrooms, bacon, onions
- Preheat the oven to 375o F. Lightly coat a 12-cup muffin pan (or use silicone liners- they don’t stick!!)
- Cook sausage and/or any optional ingredients. Coarsely chop.
- In a medium bowl, whisk the eggs, milk, salt, and pepper. Fill the muffin cups ½ – ¾. Then, add sausage and shredded cheese.
- Bake until the eggs are cooked and the edges are golden brown, about 20-25 minutes. Allow to cool in the pan for about 5 minutes. Serve warm or room temperature. Enjoy!